Servings 24 macaroons
Ingredients
- 1 (14-oz.) bag sweetened flaked coconut
- 1 (14-oz.) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 large egg whites
- 1 cup chocolate chips or chocolate melting wafers
- 1 Tablespoon vegetable oil
- Sprinkles (optional)
Instructions
- Preheat the oven to 325ºF. Line two baking sheets with parchment paper.
- In a large bowl, stir together the flaked coconut, sweetened condensed milk, vanilla extract and salt until well combined.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Add the whipped egg whites to the coconut mixture and fold until combined.
- Using an ice cream scoop or two spoons, scoop out 3-tablespoon mounds of the coconut mixture and arrange them on the baking sheets, spacing each mound 1 inch apart.
- Bake the macaroons until dark golden on top, 25 to 30 minutes.
- Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
- Melt the chocolate chips and vegetable oil in the microwave or a double-boiler, stirring until smooth. Drizzle the cooled macaroons with the chocolate, top with sprinkles and let set until the chocolate is firm, about 10 minutes.